Easy Caribbean Fiddlehead Salad Recipe
A vibrant Caribbean-inspired fiddlehead salad made with salted cod, fresh vegetables, and warm infused olive oil. This easy fiddlehead salad recipe uses traditional saltfish buljol techniques to create a fresh spring dish packed with earthy flavor and Caribbean character.
Ingredients
- 1 lb fiddleheads cleaned and washed
- 1 medium red onion sliced thin
- 10-16 grape tomatoes halved
- 2 scallions chopped
- 1 cup sweet peppers diced
- 3/4 lb salted cod prepared and flaked
- 3/4 teaspoon sea salt divided
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 3 cloves garlic sliced thinly
- 2 bird’s eye peppers sliced thinly
- 3 sprigs thyme leaves only
- 1/2 lemon juiced
Instructions
- Remove any papery skins from the fiddleheads, trim the ends, and wash thoroughly.
- Steam the fiddleheads for about 15 minutes, sprinkling half of the sea salt over them halfway through cooking.
- If boiling instead, cook them in salted water and immediately shock them in ice water after straining to stop further cooking. Set aside.
- Prepare the salted cod by soaking it in boiling water. When the water cools, squeeze, rinse, and squeeze out the remaining water before flaking. Remove any tiny bones that may still be present. Even if you purchase boned (bones removed) there's a risk that some may still be present - remove and discard. Salted pollock will be a cheaper option than Cod. This step removes most of the salt the Cod is cured with, and it helps to rehydrate the fish itself.
- In a large bowl combine the sliced onion, grape tomatoes, scallions, sweet peppers, remaining sea salt, black pepper, and flaked salted cod.
- In a frying pan add the olive oil, garlic, bird’s eye peppers, and thyme leaves.
- Place the pan over medium heat and as soon as small bubbles begin forming, turn off the stove. The goal is not to cook the garlic, but infuse the oil with it's lovely flavor.
- Allow the oil to sit on the warm burner for 3 to 4 minutes so the flavors infuse into the olive oil.
- Add the steamed fiddleahds to the salad bowl.
- Pour the warm infused oil over the salad ingredients.
- Squeeze in the lemon juice and mix well.
- Taste and adjust the salt to your liking before serving.
- Instead of the finely chopped bird’s eye peppers, you can use 1 teaspoon of any of the pepper sauces found in my latest cookbook THE BALANCED BURN: Tropical Soul, Northern Sizzle.
Video
Notes
Frequently Asked Questions
What do fiddleheads taste like?
Fiddleheads have a fresh green flavor similar to asparagus with earthy notes that remind many Caribbean people of chorai bhagi, aka Jamaican callaloo.Do fiddleheads need to be cooked before making salad?
Yes. Fiddleheads should always be steamed or boiled before eating to ensure they are safe and tender.Can I make this fiddlehead salad without salted cod?
Yes. You can omit the salted cod for a vegetarian version or replace it with smoked salmon or cooked shrimp for a different seafood variation.What can I use instead of bird’s eye peppers?
Crushed pepper flakes or finely chopped Scotch bonnet pepper work well as substitutes, depending on your heat preference. You can also use 1 teaspoon of any pepper sauce from THE BALANCED BURN: Tropical Soul, Northern Sizzle.How long does fiddlehead salad last in the fridge?
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Tried this recipe?Let us know how it was!